Aubergine & Tomato Shakshuka-Style Stew

Ingredients

• 2 aubergine
• 8 eggs
• 800 g tinned chopped tomatoes
• 2 red pepper
• 1 onion
• 4 clove garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Cube the aubergine and fry in 2 tbsp olive oil in a large, oven-safe frying pan for 8 minutes until golden. Remove and set aside.

2. 2

   Add the remaining oil and fry the diced onion and sliced pepper for 6 minutes. Add the garlic, cumin and paprika.

3. 3

   Pour in the chopped tomatoes and season. Simmer for 10 minutes, then stir the aubergine back in.

4. 4

   Make 8 wells in the sauce and crack an egg into each one.

5. 5

   Cover the pan and cook over low heat for 6–8 minutes until the egg whites are just set.

6. 6

   Scatter with fresh parsley and serve directly from the pan with warm flatbreads.